Cola Pot Roast, seasoned with easy pantry staples, is tender and savory with a touch of sweetness from a surprise ingredient – a can of coke!
Our Dr. Pepper Pot Roast is a popular smoky-sweet spin on Classic Pot Roast, and now this Cola Pot Roast offers a milder option with a creamy mushroom sauce. It an also be made in the slow cooker or instant pot!
COLA POT ROAST
We have a variety of pot roast recipes on the site because they are such easy, one-pot meals. You get meat, potatoes, and veggies all in one dish that can be prepped in minutes in the afternoon and simmer away until dinnertime. Plus, you end up with leftovers! This Cola Pot Roast takes just 15 minutes to prepare, and results in a silky, mushroom onion gravy balanced by the sweetness of the soda.
Searing a roast before braising is an important step that you don’t want to skip. You will end up with a better texture and crispy edges to contrast the fork tender inside. Browning the meat also locks in moisture and adds a caramelized flavor that will be enhanced by the coca-cola. Using a large dutch oven makes this an easy task. Just wait until the oil is shimmering hot, and brown the seasoned beef for 4-5 minutes on each side, waiting until the meat comes loose from the pan naturally before flipping it.
For this recipe, I suggest using classic coca-cola. You do not want to substitute diet or low calorie soda when cooking because the artificial sweeteners will taste strange in the finished product. Dry onion soup mix and cream of mushroom soup combine with coca-cola to make the easiest, tastiest gravy for this pot roast without even any measuring!
You can braise Cola Pot Roast on the stovetop to free up your oven space for sides like Easy Beer Bread Muffins or Roasted Broccoli. Once you add everything to the pot including the meat, bring the roast to a boil over medium high heat. After it comes to a boil, move to a back burner over low heat and simmer for about three hours, checking the liquid levels halfway through. Add a little beef broth if it is getting dry.
Shred leftover pot roast and serve on toasted french rolls with a fresh Cucumber Tomato Salad for an easy lunch. Cola Pot Roast would also be delicious served over brown rice or egg noodles if you want to leave out the potatoes. It is an easy way to meal prep for the week!
MORE POT ROAST RECIPES
VARIATIONS ON COLA POT ROAST
- Meat: Brisket, round, or rump roast can also be used in place of chuck roast as the slow cooking method breaks down these tougher cuts and tenderizes them.
- Seasoning mix: For a heartier flavor, use a beef stew mix in place of a regular onion soup mix.
- Condensed Soup: If you aren’t a fan of mushrooms, use condensed cream of onion soup for more onion flavor.
- Vegetables: Other root vegetables such as parsnips and turnips can be used instead of potatoes.
Slow Cooker Cola Pot Roast
- Season chuck roast with salt and pepper and sear on both sides in a large skillet with oil on medium high heat.
- Arrange the carrots, celery, and potatoes in the slow cooker.
- Add the seared meat on top of the vegetables.
- Pour the mixed onion soup mix, cream of mushroom soup, and cola on top of the roast.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Instant Pot Cola Pot Roast
- Turn on sauté function and sear seasoned beef in oil for 4-5 minutes on each side, then set meat aside.
- Whisk together the cola, cream of mushroom soup, and onion soup mix. Use 1 cup of the mixture to deglaze the pot and scrape off any brown bits. Leaving brown bits will trigger “burning food” and your pressure cooker won’t get hot enough.
- Add carrots, celery, and potatoes to the instant pot. Layer the meat on top and pour over the remaining cola mixture.
- Seal lid and pressure valve. Set to manual high pressure for 45 minutes. Allow pressure to release naturally.
EASY SIDE DISH RECIPES
HOW TO STORE COLA POT ROAST
- Serve: Cola Pot Roast can be kept at room temperature for up to 2 hours or kept warm in a crock pot for up to 4 hours.
- Store: Cool Cola Pot Roast completely and transfer to an airtight container in the refrigerator for up to three days. Reheat in the oven for best taste.
- Freeze: Once cooled, place Cola Pot Roast in a sealed freezer safe container and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Cola Pot Roast
- Yield: 8
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Course: Dinner
- Cuisine: American
- Author: Sabrina Snyder
- 3-4 pounds beef chuck roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 carrots , cut into 2" chunks
- 2 stalks celery , chopped
- 2 russet potatoes , peeled and cut into 2” chunks
- 1 packet dry onion soup mix (1 ounce)
- 10.75 can condensed cream of mushroom soup (10.75 ounces)
- 12 ounces Coca-Cola soda
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat your oven to 325 degrees.
Season the chuck roast with the Kosher salt and pepper.
Add oil to a large pot on high heat and sear the beef on both sides, about 4-5 minutes on each side.
Add the carrots, celery and potatoes around the pot roast.
In a medium bowl whisk together onion soup mix, cream of mushroom soup and soda then pour it over the chuck roast.
Cover and cook for 3 - 3 1/2 hours until tender.
Yield: 8 , Amount per serving: 409 calories, Calories: 409g, Carbohydrates: 20g, Protein: 36g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 119mg, Sodium: 1032mg, Potassium: 934mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3889g, Vitamin C: 5g, Calcium: 49g, Iron: 4g
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